Beans and Greens

By debrcovey

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 small onion, chopped
• 6 to 8 garlic cloves, minced
• 1 large bunch of escarole, washed and chopped
• 2 (15 oz) cans cannellini beans, drained
• 1/4 tsp salt
• black pepper
• 1/4 tsp red pepper flakes
• grated parmesan cheese

Preparation

Step 1

Heat oil in a large deep skillet over medium heat. Add onion and garlic and saute 10 minutes. Add escarole. Cook over low heat about 30 minutes, stirring occassionally. Add beans, salt, pepper and red pepper flakes. Serve hot or room temperature. Top with freshly grated parmesan.